White bread: variation 1 from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 266) by Peter Reinhart

  • unbleached bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Requires 4-4.5 hours to prepare.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Requires 4-4.5 hours to prepare.

  • redbird on March 23, 2025

    The perfect soft white dinner rolls. Easy to prepare; soft crumb; beautiful sheen due to egg wash. Finished rolls freeze well.

  • Susan.D on July 17, 2018

    I love this recipe - it goes together so easily. Chef Reinhart's instructions on how to test using the "windowpane", as well as how to form loaves or rolls are clear, easy-to-follow, and give excellent results.

  • mamacrumbcake on July 14, 2015

    This has just become our family's favorite everyday bread--replacing a recipe we had used for years. It is delicious. It stays fresh for few days, makes perfect toast, and is nice for sandwiches. It is firm enough to slice without being squashed, yet is is soft but not airy, gummy, or mushy. Just perfect.

  • mirage on January 16, 2010

    Made wonderful rolls. Use leaf lard.

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